Honoring every ingredient by cooking mindfully, rethinking food waste, and staying accountable to the impact of my work. I’m listening to a Science Friday episode right now called “Where Does Plastic and Other Trash Go After We Throw It Away?” A conversation between journalist Alexander Clapp and host Flora Lichtman. It is scratching at questions I have had for years: What actually happens to our recycling? What is truly worth recycling anymore? Clapp recently released his b

The process of snow-fermenting is both traditional and purposeful. This story is about Kanzuri: a little jar of chili pepper paste. It's spi

In the last few days of a month in Portugal, I'm reflecting on what it means to eat well, and the best ways to do it while traveling.

In January of 2023, while traveling through Nagano Prefecture, I had the opportunity to step behind the scenes at the historic Masumi Sake Brewery in Suwa, Japan.

Life has a way of moving right along quicker than we think, no matter if we're enjoying the simple life or a full schedule. Pork Tamales It’s been a month now of being back in British Columbia, and I still have so much to say about our wintery season in Japan. Slow cycles are always better than one that has stopped: My notebooks are overflowing: sakura preservation, oboro kelp (that delicate, shaved, almost bonito-like texture), and wild Japanese spring vegetables. I shared a

Featuring: Persimmon varieties, Hoshigaki Tradition, Kurogaki wood, Wagashi, Persimmon leaf tea, Astringent vs non-astringent fruit, natural sugar bloom (shisō), Kakinoha sushi, Persimmon Recipes

This guide aims to simplify the complexities of salmon sourcing and equip you with practical tips for buying, eating, and enjoying salmon.